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sliced new york strip steak on a plate

New York Strip Steak with Red Wine Balsamic Reduction

Course: Main Course
Cuisine: American
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Servings: 4 servings
Calories: 800kcal
Author: Becky Hardin
Put a perfect sear on this New York Strip Steak and serve it with a delicious red wine balsamic reduction for a classy yet simple dinner.
Step-by-step photos can be seen below the recipe card.
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Ingredients

  • 4 (10-ounce) New York Strip Steaks about 1-1½ inches thick
  • 2 tablespoons olive oil divided
  • 2 cloves garlic minced
  • 2 teaspoons coarse sea salt
  • 1 tablespoon chopped fresh rosemary
  • 1 cup red wine
  • ½ cup balsamic vinegar
  • 2 tablespoons dark brown sugar

Instructions

  • Preheat oven to 450°F.
  • Drizzle olive oil (2 tablespoons between all four steaks) on and massage into each steak. Top with garlic, sea salt, and rosemary.
    2 tablespoons olive oil, 2 cloves garlic, 2 teaspoons coarse sea salt, 1 tablespoon chopped fresh rosemary, 4 (10-ounce) New York Strip Steaks
    New York strip steaks beautifully arranged with herbs on a cutting board.
  • Place the steaks in a ziplock bag and allow to marinate for at least 30 minutes.
    A new york strip steak is being cut out of a plastic bag using a knife.
  • While the steaks marinate, make the balsamic reduction: In a small saucepan, combine the wine, balsamic vinegar, and brown sugar. Stir to combine. Heat over medium-high heat until boiling, then reduce to a simmer. Continue cooking until the sauce is reduced by about half. It will become thicker and more like a syrup.
    1 cup red wine, ½ cup balsamic vinegar, 2 tablespoons dark brown sugar
    a person pouring red wine onto a sizzling new york strip steak in a pan.
  • When you're ready to cook the steaks, heat a large skillet over high heat for about 4-5 minutes. Add the remaining 2 tablespoons olive oil to the pan and add the steaks immediately.
  • Sear each side for 1½ minutes. When each side has been seared, place pan in the preheated oven for approximately 4-5 minutes. If you prefer your steak more rare, about 4 minutes is perfect. Remove from the oven and allow to rest for 5 minutes before slicing. Slice steak and top with Red Wine Balsamic Reduction.
    New York strip steaks are being cooked in a cast iron skillet.

Video

Notes

 

  • Marinate your steaks for at least 30 minutes so the flavors infuse the steak. You can also do this overnight or a few hours in advance if you need to.
  • Bring your steaks out of the fridge 10-15 minutes before cooking to avoid the meat turning tough (cold steaks on a high heat will shrink and tighten up).
  • Make sure to let your steaks rest after cooking so they're juicy and tender.
  • You can easily switch up the flavors by using different herbs and spices in the marinade.
  • Serve with your favorite sides.
Storage: Store New York strip steak in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition

Calories: 800kcal | Carbohydrates: 13g | Protein: 59g | Fat: 50g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 23g | Cholesterol: 227mg | Sodium: 1320mg | Potassium: 941mg | Fiber: 0.1g | Sugar: 11g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 5mg